摘要：Nonfat dry milk and lecithine at different levels were added into cow’s milk for the yoghurt production. Titratable acidity, pH, dry matter, fat, ash, protein, serum seperation and starter bacteria counts were determined in yoghurt samples after 1 and 7 day storages. Panel tests were also performed. Nonfat dry milk and lecithine increased total solid content of yoghurts and decreased the serum separation. Lecithine addition did not increase the general acceptability of yoghurt samples and therefore was not advisable also considering economic viewpoint. It was concluded that 3% nonfat dry milk should be added to the milk for high quality yoghurt.
